1. Stretch your dough to 18” then place it on a peel dusted with Caputo semola.

2. Ladle on your tomato sauce, start from the middle and work it to the edge of the crust leaving about ¼-1/2 in for the crust.

3. Sprinkle on your pecorino romano and dried oregano (optional) 

4. Sprinkle on your cheese starting from the crust and working your way to the center. Making sure to leave an even coat across the entire pie.

5. Evenly spread on your pepperoni, crumbled sausage and hot sopressatta. Starting from the crust and then working your way towards the middle. 

6. Place your pizza in a pre-heated oven at 550-575F and bake for 6-8 minutes. Make sure to spin your pizza 180 degrees halfway through the bake to have an even colored crust.  

7. If the pizza is cooking faster on the bottom, you can use a pizza screen to ensure an even bake from top to bottom.

8. Once the pizza is cooked remove from the oven and let it rest on an aerated screen to avoid sogginess on the bottom of the crust.  

9. Drizzle on olitalia evoo and finish with fresh basil ( optional) serve and enjoy! 

10. Serve and enjoy!